Sunday Snacks: Roasted Chickpeas

Happy Sunday! I was thinking of featuring a favorite snack on Sundays. Thoughts?

Today we’re chomping on roasted chickpeas. In the spirit of this wonderfully quick snack, I’ll keep today’s post short & sweet, but mostly savory.


Roasted Chickpeas

What You’ll Need:

  • 1 large baking sheet lined with foil or parchment
  • colander
  • spatula
  • Paper towels or a very clean dish towel


  • 1 29oz can of chickpeas, drained OR 2 15oz cans, drained
  • olive oil
  • salt
  • pepper
  • any other herb/spice your heart desires


  1. Preheat the oven to 400. f you haven’t already, drain the chickpeas in the colander.
  2. Carefully and slowly pour the chickpeas onto a dish towel or layer of paper towels on the counter. Dry the chickpeas until they have an almost matte like texture. Air drying works great too.
  3. Transfer to the foil/parchment lined baking sheet. Drizzle with about 1-2 tbsp olive oil and stir to evenly coat with oil. Season with salt and pepper to taste.
  4. Bake for a total of 30 minutes, checking and stirring every 10 minutes, until chickpeas are lightly browned. Caution when stirring the chickpeas while they’re baking- some might pop at you!
  5. Remove from oven and transfer to a bowl. Toss with your favorite spices. I have a homemade za’atar blend that I like to put on chickpeas, yogurt, and popcorn. Enjoy!

Tip: These are seriously the best when they are warm. Also, while these are delightful and vegan, chickpeas are high in protein and in calories so be sure to eat the amount that works for your diet.

Broiled Tofu


What is the best way to prepare tofu?  I have only dabbled in having it in a few dishes but always feel like it’s this mushy weird thing mixed into my food.  (Note, I’m not vegetarian nor vegan but am dabbling.)

I would love suggestions!

What a great question! My favorite way is to broil it. This recipe is from Veganomicon.

  • 1 block of tofu, drained
  • 1/4 cup water
  • 2 cloves garlic, minced
  • 3 tbsp lemon juice (or juice from 1 lemon)
  • 2 tbsp soy sauce
  • a spray of olive oil
  1. Preheat oven to broil.
  2. Cut tofu width-wise into four equal slices then cut those slices in half also width-wise so that there are eight. Then slice those pieces into triangles.
  3. Mix all of the ingredients in a bowl. Spray a pan with spritz of olive oil.
  4. Dip each piece of tofu in liquid and cook for 10 minutes. When tofu is lightly browned, cover tofu with spoonfuls of liquid. Cook for another 3 minutes.

The tofu comes out tasty and succulent which, in my opinion, is nearly impossible. I don’t really care for tofu (I’d rather eat seitan or tempeh) but this is a great way to have a healthy cutlet with flavor and a great texture.